Strawberry Tart

Gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

I have been trying out the Oast to Host gluten and wheat free pastry mix. It is made from polenta, rice flour, potato starch, xantham and egg white. You can make a sweet or savoury pastry with the mix. You add either butter, dairy free spread or vegetable fat and an egg. For the sweet pastry you also add sugar. I used dairy free spread and found the dough came together easily and was quite easy to work with. The pastry was very tasty and had an excellent short texture.

Serves 8



  • 1 pack of Oast to Host pastry mix or 1 x 20cm pastry case
  • 107g chilled dairy free spread / butter / veg fat
  • 62g icing sugar
  • 1 egg

Creme Patissiere

  • 200ml dairy free milk (I used almond milk)
  • 40g caster sugar
  • 2 egg yolks
  • 14g cornflour
  • 1 vanila pod cut and deseeded


  • 18 strawberries (most of a punnet)
  • 2 tbsp redcurrent jelly (optional)


    1. Rub the fat through fingertips into the pastry mix until you have breadcrumbs.
    2. Mix the sugar in.
    3. Add the egg and water and bring together to form dough.
    4. Grease and line the base of a 20cm loose bottom tart tin.
    5. Lightly dust your surface with gluten free flour and place just the base of the tin in the middle.
    6. Roll out the pastry over the base and roughly 5cm larger in all directions.
    7. Fold the outer edges gently onto the base and place the base back in the tin.
    8. Fold the edges back out and press into the corners and sides.
    9. Leave some overhang if possible to cut of neatly after cooking.
    10. Cover with greaseproof paper and weight with baking beans.
    11. Cook for 20 minutes, then remove the beans and paper and cook for another 10 minutes.
    12. Place the milk and vanilla pod and seeds in a saucepan.
    13. Bring the milk to the boil.
    14. In a bowl, mix the egg yolks and sugar until they are smooth.
    15. Whisk in the cornflour.
    16. Keep whisking while you add half the milk.
    17. Add this mix back into the sauce pan and whisk over a low heat until it returns to the boil.
    18. Once it is boiling, cook for 3 further minutes and then remove from the heat.
    19. Cover and leave to cool and then chill until you are ready to serve.
    20. When you are ready to serve the tart, beat the creme patissiere until smooth and spread over the base of the tart.
    21. Decorate the top with the strawberries (or any other fruit you fancy). I cut mine in quarters and placed them in circles but you could make it more informal if you like.
    22. You could dust the top with icing sugar and serve.
    23. To make a glaze, gently warm the jelly with a splash of water until it has melted.
    24. Spread gently over the strawberries with a pastry brush.
    25. Serve straight away or chill for a short while.

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